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These Red Cheese Enchiladas are an old family favorite recipe that is authentic and simply delicious!! They are cheesy, saucy, and loved by all.
The Best Cheese Enchiladas
We’ve made cheese enchiladas for decades, and they are INCREDIBLE!!
With our Hispanic heritage we have been surrounded by amazing cooks our whole lives. This recipe was first handed down from our great-grandma Bean Burro down to my grandma, then to my mom and now to us.
Minor tweaks have been made over the years, but we are confident they are even better than the restaurants and are perfect served with Pinto Beans, Spanish Rice, or maybe even some Beef Empanadas.
Why we love them:
- Simple. Even making a homemade enchilada sauce, this recipe comes together quick and is no-fail!
- Delicious. The flavors and spices and cheese make these enchiladas to die-for and perfect for any Mexican meal.
- Perfect for parties. Whether it’s for Christmas or fiesta, these enchiladas (along with our Chicken Enchiladas) are the star on the menu.
Ingredients
- vegetable oil
- all-purpose flour
- Gebhardt Chili Powder – our favorite chili powder (but any brand works)
- garlic powder
- oregano
- salt
- cumin
- chicken broth
- Corn Tortillas
- Mexican Blend Cheese – “Mexican blend cheese”, is what is typically used in restaurant enchiladas. It is a blend of cheeses usually consisting of Monterrey Jack, Cheddar or Colby Jack, and cheeses that melt easily such as asadero and oaxaca (also known as quesadilla cheese).
How to Make Cheese Enchiladas
- BEGIN SAUCE. To make these enchiladas, you have to begin with the enchilada sauce. This is made by adding oil to the pot and heating on Medium heat. Pour in flour and create a roux by whisking together for 1-2 minutes.
- SPICES. Add chili powder, garlic powder, cumin and oregano and mix until clumpy.
- BROTH. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for about 15 minutes or until sauce is thickened.
- ASSEMBLE. Get your pan close to your sauce, along with a bowl of shredded cheese, and your tortillas. Dip each tortilla into the sauce until soft and put into the greased dish.
- FILL + ROLL. Add 1/4 cup cheese and roll up and push to the end of the pan.
- BAKE. Continue doing this with your tortillas until your pan is full. From there, you will pour the excess sauce over your tortillas. Sprinkle the top with more cheese, then bake (uncovered) at 350 for 20-25 minutes.
PRO TIP: Easy Rolling
Our favorite way to make sure tortillas roll up easily is by wrapping the corn tortillas in a damp paper towel and microwaving for about 30 seconds. You can also flash fry them in oil for a few seconds on each side before dipping them in the sauce. Either method makes for easy rolling.
Cheese Enchiladas
Restaurant-Style Red Cheese Enchiladas are an old family favorite recipe that is simply the best!! They are cheesy, saucy, and so yummy.
Ingredients
- 2 tbsp vegetable oil
- 4 tbsp all-purpose flour
- 3 tbsp Gebhardt Chili Powder
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/2 tsp cumin
- 2 cups chicken broth
- Corn Tortillas
- Mexican Blend Cheese
Instructions
- Add oil to pot and heat on Medium. Pour in flour and whisk together and cook for 1-2 minutes.
- Add chili powder, garlic powder, cumin, salt and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for 15 minutes or until thickened.
- After you have made your sauce, you will want to dip your corn tortillas in the sauce until they are soft and immediately put it into a greased 11×7 pan.
- From there you will add cheese (I use the Mexican Blended Cheese), roll it up and push it to the end of the pan.
- Continue doing this with your tortillas until your pan is full. From there you will pour the excess sauce over your tortillas. Sprinkle the top with more cheese. (You can also prepare this in advance and refrigerate until ready to cook).
- Bake at 350 for 20-25 minutes.
Video
Notes
MAKE AHEAD OF TIME. These can made ahead of time, covered and refrigerated for 24 hours in advance.
STORE in an airtight container in the refrigerator for up to 3 days.
FREEZE by making a disposable tray, covering tightly with foil and placing in a freezer bag for up to 3 months.
Nutrition
Calories: 64kcal, Carbohydrates: 4g, Fat: 4g, Sodium: 480mg, Potassium: 62mg, Vitamin C: 5.4mg, Calcium: 5mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
What are the best toppings for cheese enchiladas?
- Fresh vegetables: sliced avocado, sliced black olives, diced tomatoes, diced green onions, diced jalapeno peppers
- Salsas: Pico de Gallo, Homemade Salsa, Guacamole, Avocado Cream Sauce
- Dairy and cheese: sour cream, cotija cheese, queso fresco
Can I add meat to these enchiladas?
- Yes, any kind of meat you like! We’ve added rotisserie chicken, Shredded Chicken, Pork Barbacoa, and even shredded beef (our Beef Enchiladas are basically this recipe with the addition of beef).
Can cheese enchiladas be made ahead of time?
- These can made ahead of time, covered and refrigerated for 24 hours in advance.
How to store cheese enchiladas?
- STORE in an airtight container in the refrigerator for up to 3 days.
- FREEZE by making a disposable tray, covering tightly with foil and placing in a freezer bag for up to 3 months.
Currently in the oven. It seems like I could only get 5 enchiladas out of the sauce. It seems a little dry but still haven’t tasted it yet.
Let me know how it tastes. I’d love to know how it turned out for you!
Literally my go-to for enchiladas! The best.
May I ask, dear hubs and I do not care for corn tortillas. Would flour tortillas be able to handle the filling without getting doughy? Thanks so much for a wonderful recipe. 🙂
Yes, some prefer to use flour. It might be a little soft, but should get a little crisp on top 🙂
I made this yesterday & it was delicious
Due to the bad storm I couldn’t get corn tortillas & had to use flour. I didn’t dip them but covered the bottom of the dish with sauce & added chicken This will now be on our menu Thank you
You are welcome! That works! Hope the weather is better where you are 🙂 Thank you!
Don’t know what I did wrong but all I got is a mess. The corn tortillas split and cracked when I tried dipping them in the sauce. I ended up filling and rolling them in the pan without dipping them first. I poured the sauce over the top, spread it around with a spoon and am praying it bakes up ok.
How did it bake up? I hope it was ok 🙂 I usually barely & quickly dip. They don’t have to be soaking in it. You could try heating them up a little bit too in the microwave.
Used this as a base recipe then added black beans, onions and sharp white cheddar cheese for the filling. Absolutely delicious I can’t wait to share this recipe with friends and make again.
I can’t wait for you to share it either! Thank you for saying that!
Flavor is very good. But, there is a lot left out about tortilla technique. I found that the tortillas have to be heated before using them, otherwise they all break apart. Technique in a recipe is just as important as taste! Thanks for sharing. *put tortillas in microwave for 20 seconds 2 at a time.
Thanks for sharing that!
Absolutely delicious. My whole family loved them. Thank you!
You are welcome! Happy your whole family liked them! Thank you!
Very nice recipe. On par with most of the ‘grubbier’ mom and pop type restaurants here in South Texas where I go for ‘authentic.’ Bolner’s ‘Fiesta’ brand chili powder and cumin are my go-tos.
Thank you for letting me know. Glad you liked it!
My gram made these with gebhardt for us, especially during lent. Lol, actually she still makes them. When I visit her this is in her rotation. We didn’t use oregano, and added chopped onions. She always made them on the stove, never in the oven. One of my favorite things to eat to this day!! Glad you’re sharing this so others can enjoy its deliciousness. ❤️
I’ll have to try on the stove! Thank you for sharing that! Happy to share 🙂